A Tasty Chicken Curry

A Curry that tastes very authentic

1. 1

   Cut each Chicken Breast into large pieces (3/4 pcs from each Breast)
   Leave Shallotts Whole
   Finely chop each Garlic clove
   Roughly Chop all Coriander
   Peel and dice (Largish Chunks) the Carrots
   Cut Mushrooms in Half (If using Mushrooms)
   
   Using either a WOK or large frying pan ……. Heat some Olive oil until your Smoke alarm triggers (ie HOT) Throw in the Shallots (or Onions) and the garlic ……….. Stirring until slightly golden brown. Move to a cooler part of the pan ………. Pour in more Olive Oil and heat until the Smoke Alarm nearly triggers again and throw your breasts in ………… brown off each side then add directly to the chicken the Curry PASTE, keep on Stirring, bringing the previously heated Garlic and Shallots into the mix!
   
   Turn heat down to 2-3 and add 75% of the coriander and the tinned Tomatoes, the Yogurt and the Mushrooms (If using Mushrooms) Add the Optional dried Apricots (A Handful) ………… Transfer all the content of your WOK (or Frying Pan) into a large lidded cooking Pot add the Carrots and Stir in ………….. Add Water if the mix is looking dry ……… Add the Water to just cover all the ingredients ,,,,,,,,,,,,, Water is not necessarily required if the Curry appears to be quite “Saucy” Place in Oven @ 160 – 180 degrees. This should take 75 – 90 minutes (Check every now and then to ensure the curry is not too dry and also stir)!